Bean and bacon soup is probably my favourite soup of them all. It has just the ‘right’ amount of heaviness and the creamy texture helps fills the belly up nicely.
It’s great when the weather starts to get chilly but you’re not quite ready for something as heavy as my hearty Leek and Potato soup.
Here’s What You Need:
1 tbsp extra virgin olive oil (not pictured)
2 to 3 large onions
2 or 3 sticks of celery
2 x 400 g cans of borlotti beans or correct dry equivalent soaked
150g – 200g bacon
1 litre chicken stock or Swiss Marigold Vegetable Bouillon
handful of fresh parsley (not pictured)
Here’s What You Do:
Chop and saute the onion for a couple of minutes.
Chop the celery.
Add to the onion and cook until golden.
Make up the stock
Chop up the bacon and add to the pan.
Cook til it starts to change colour.
Meanwhile, drain and rinse the beans and any other beans or pulses you are using.
Add to the pan and give everything a good stir.
Add the stock, cover and simmer for 15 to 20 minutes or until cooked.
You may want to add more stock, depending on your preferred consistency.
Add the parsley and whizz it all up with an electric blender.
Serve with thick crusty bread.
This recipe is adapted from the one in Natalie Savona’s amazing book: